This quick and lazy lasagna recipe is extremely tasty but still very homemade and rustic. There’s no need to pre-boil the pasta sheets; the sauce will work for you. You have to make the meat sauce, and you’re done!
Next-Level Lazy Lasagna
Print RecipeIngredients
- Meat Sauce Ingredients
- 6 pork sausages
- 500 grams of beef mince
- 400 grams of chopped tomatoes
- 2 onions
- 2 carrots
- 2 tablespoons of tomato paste or ketchup
- 1 tablespoon of garlic olive oil
- 1 finely chopped garlic clove
- Glug of red wine
- 1/2 beef stock cube
- Lots of dried mixed herbs
- Bechamel Sauce Ingredients
- 400 ml of creme fraiche
- 1 egg (to help thicken the sauce slightly)
- Dash of milk
- 1 tablespoon of mustard
- Other Ingredients
- A packet of Lasagna sheets
- Pecorino cheese or parmesan
- Grated cheddar or mozzarella
Instructions
- Peel the carrots and finely chop them with the onion. De-skin the sausages by snipping the ends with kitchen scissors and peeling the casing off.
- Heat a pan on a medium flame and pour in the oil. Add the onions and carrot to the pan and gently cook until browned and softened. Then add the sausage meat, crumbling in using a wooden spoon, add the beef mince and let brown. Then add tinned tomatoes, ketchup or tomato paste, half a beef stock cube, and a good glug of red wine. Season with salt and pepper, lots of mixed herbs, and bring to the boil
- Once boiling, turn to a simmer and leave for 20 minutes with the lid 3/4. In the meantime, make the bechamel sauce. Tip creme fraiche into a bowl and mix together; crack in the egg. The mixture will be pretty thick, so you’ll want to add a dash of milk, just enough so it is a pourable liquid.
- After 20 minutes, give the meat sauce a stir and taste to see if it needs more seasoning or even a dash of soy sauce if a bit bland. If it’s looking too thick and congealing, add a dash of water. Bring to the boil and simmer for another 10 minutes. Your result should be a fairly thick sauce but still with a small amount of liquid to stop the lasagna from burning. Turn the heat off and put it to one side when done.
- Next, grab the dish you will be cooking the lasagna in (a wide, shallow dish is ideal) and put a thin layer of both sauces on the base to stop sticking. Don’t worry about the spices merging; it won’t look pretty, but it will taste great. Spread a good layer of pesto on the uncooked lasagna sheets and layer them into the dish, followed by the meat sauce, then white. Keep layering in this order: lasagna, pesto, meat sauce, white sauce on the last layer, top with bechamel, and a generous amount of two types of cheese. I recommend pecorino and cheddar, but feel free to go traditional and use some mozzarella.
- Pop in the oven at 180 degrees Celsius fan oven for 45 minutes or until hot when ready to cook. I recommend covering this with a thin layer of foil to avoid burning, taking off the foil only when melting the cheese at the last minute. If you find it going a bit too brown, do not fear, it will still taste great even if it doesn’t look it!
- Enjoy your lasagna with extra cheese, pesto, or a bit of basil. Great leftover the next day with a quick ping in the microwave, or can freeze portions for up to 6 months.
